Spicy Miso Portobello Burgers with Pickled Asian Slaw and Sweet Chili Burger Sauce

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I’ve made these twice now, and to be quite honest they’re one of the best things we’ve had in a long, long time. In fact, they may have just replaced our weekly Curry Night! I’m still flabbergasted I got the resident carnivore to say he felt like he’d eaten an actual burger, and both times I’ve cooked these we’ve gone back for seconds. 

This recipe makes four burgers, and is split into three parts (”patty”, slaw, sauce).

Mushroom Ingredients:

  • 4 portobello caps
  • 1/3 cup white miso paste
  • ¼ cup water
  • 2 tbsp gochujang (or sriracha)
  • 2 tsp minced ginger
  • 2 tsp sesame oil
  • ½ tsp white pepper
  • ½ tsp garlic powder

Pickled Slaw Ingredients:

  • 1 cup rice vinegar
  • 1/3 cup red cabbage
  • 1/3 cup white cabbage
  • 2 red bell peppers
  • 1 medium carrot
  • ¼ cup fresh cilantro

Sauce Ingredients:

  • 1/3 cup mayonnaise (or vegan mayo)
  • 1 tbsp Thai sweet chili sauce (see my recipe here!)
  • 1 tbsp sriracha
  • 1 tbsp honey

Directions:

  1. Slice red cabbage, white cabbage, bell peppers, and carrot (I just use a vegetable peeler to make strips for the last one; julienning carrots is more trouble than it’s worth, in my opinion) into thin pieces. Roughly chop fresh cilantro leaves. 
  2.  Wash vegetables and add to a large bag or bowl with a lid. Pour rice vinegar over the vegetables and shake to ensure everything is coated. 
  3. Seal and store in the fridge until ready to serve. (NOTE: I don’t make a “true” pickle when I do this–I just let the slaw soak up some of the vinegar and call it a day, which is referred to as a “quick pickle”. To make a “true” pickled slaw, add salt, water, and slaw to a sterilized mason jar, seal with an airtight lid, and store in a cool, dry place for 3-10 days.)
  4. In a large bowl, combine miso paste, water, gochujang, ginger, sesame oil, white pepper, and garlic powder. Whisk or stir with a fork until a smooth paste with few lumps has formed. 
  5. Wash and remove stems from portobello caps, dab dry with a paper towel, and then add to the paste. Using a spoon or basting brush, gently coat the underside and top of each mushroom cap with the paste, to ensure that each is thoroughly covered.
  6. Cover and store in the fridge for up to three hours to marinate.
  7. Heat grill or griddle on medium-high/high (if using a stovetop or electric grill). When heated, place mushroom caps top-down and grill for 2-3 minutes, then flip. Baste with remaining marinade as desired. 
  8. Repeat until mushrooms have become tender but not soft to the touch, about 7-10 minutes total. (NOTE: When mushrooms are cooked, they begin to release water, and if you grill them for too long they become soggy mush. A hot and fast cooking method is better than low and slow for these burgers.)
  9. In a small bowl or mason jar, combine mayonnaise, sweet chili sauce, sriracha, and honey. Stir until combined. 
  10. Serve portobello burgers on a toasted sesame seed bun with guacamole, sweet chili burger sauce, pickled slaw, remaining marinade (as additional sauce if desired), and an entire roll of napkins. Enjoy!

While I would not recommend storing a completed burger, the mushrooms can last in the fridge for 24 hours (the marinade is very salty and may make the mushrooms too salty to eat after much longer); the sauce can be kept for a week; and the pickled slaw should last for up to a week.

Print Recipe
5 from 1 vote

Spicy Miso Portobello Burgers with Pickled Asian Slaw and Sweet Chili Burger Sauce

Course: Main Course
Cuisine: American, Japanese
Servings: 4 burgers

Ingredients

Mushroom Ingredients:

  • 4 portobello caps
  • 1/3 cup white miso paste
  • ¼ cup water
  • 2 tbsp gochujang/sriracha
  • 2 tsp ginger minced
  • 2 tsp sesame oil
  • ½ tsp white pepper
  • ½ tsp garlic powder

Pickled Slaw Ingredients:

  • 1 cup rice vinegar
  • 1/3 cup red cabbage shredded
  • 1/3 cup white cabbage shredded
  • 2 red bell peppers thinly sliced
  • 1 medium carrot thinly sliced
  • ¼ cup fresh cilantro

Sauce Ingredients:

  • 1/3 cup mayonnaise
  • 1 tbsp Thai sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey

Instructions

  • Slice red cabbage, white cabbage, bell peppers, and carrot into thin pieces*. Roughly chop fresh cilantro leaves.
  • Wash vegetables and add to a large bag or bowl with a lid. Pour rice vinegar over the vegetables and shake to ensure everything is coated.
  • Seal and store in the fridge until ready to serve**.
  • In a large bowl, combine miso paste, water, gochujang, ginger, sesame oil, white pepper, and garlic powder. Whisk or stir with a fork until a smooth paste with few lumps has formed.
  • Wash and remove stems from portobello caps, dab dry with a paper towel, and then add to the paste. Using a spoon or basting brush, gently coat the underside and top of each mushroom cap with the paste, to ensure that each is thoroughly covered.
  • Cover and store in the fridge for up to three hours to marinate.
  • Heat grill or griddle on medium-high/high (if using a stovetop or electric grill). When heated, place mushroom caps top-down and grill for 2-3 minutes, then flip. Baste with remaining marinade as desired.
  • Repeat until mushrooms have become tender but not soft to the touch, about 7-10 minutes total.
  • In a small bowl or mason jar, combine mayonnaise, sweet chili sauce, sriracha, and honey. Stir until combined.
  • Serve portobello burgers on a toasted sesame seed bun with guacamole, sweet chili burger sauce, pickled slaw, remaining marinade (as additional sauce if desired), and an entire roll of napkins. Enjoy!

Notes

  • * I just use a vegetable peeler to make strips for the last one; julienning carrots is more trouble than it’s worth, in my opinion.
  • ** I don’t make a “true” pickle when I do this–I just let the slaw soak up some of the vinegar and call it a day, which is referred to as a “quick pickle”. To make a “true” pickled slaw, add salt, water, and slaw to a sterilized mason jar, seal with an airtight lid, and store in a cool, dry place for 3-10 days.
  • *** When mushrooms are cooked, they begin to release water, and if you grill them for too long they become soggy mush. A hot and fast cooking method is better than low and slow for these burgers.
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